Sunday, April 13, 2008

Beef and Spinach Lasagna

A new recipe found it's way straight to my family's heart (and stomach) tonight.
I have had this recipe for some time now, but it called for 2 cups of ricotta cheese. My hubby is the only one without a distaste for ricotta. I personally cannot eat it...just, eww. Anyway, I still wanted to make this fabulous lasagna. I contacted a blogging friend at Finding La Dolce Vita. She suggested replacing the ricotta with a Besciamella Sauce (white sauce). And she is brilliant!

Where's the beef??? Right here with some onion

The next time I make this I will use my Homemade Spaghetti Sauce, but tonight I a jar sauced it with Prego's traditional and Roasted Garlic Herb.

Spinach and Mozzarella...just hanging out

Oven ready!!

Served with garlic bread and salad....yummy! Jaxson even liked it!

I will definitely be making this again! They ate spinach! I feel so, so....WooHoo!
It made a ton! I made a couple of lunches for me and hubby. The other half I wrapped up, along with half the garlic bread and took it next door. Our neighbors are expecting their second baby any day now. They were really glad for the food and the impromptu visit! Hope you all had a great weekend :)

Beef and Spinach Lasagna
12 servings
tasteofhome.com
1 pound ground beef
1 medium onion, chopped
2 jars (26 ounces each) meatless spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese**
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine the spinach, ricotta and 1 cup mozzarella until combined.
Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and mozzarella.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting
**For the Besciamella Sauce (white sauce) please visit Finding La Dolce Vita. The recipe is located in her recipe box under sauces.

10 comments:

Pam said...

Wow- I think my family might even eat spinach if I hide it in lasagna! That is great- thanks. I think I will come over for some of those leftovers ;)

TravelinOma said...

I love lasagna. I wish it wasn't such a pain to make and that it didn't take ingredients I never have on hand. And that my husband liked it. I just order it at restaurants and drool when I see pictures like these!

Thanks for the comments on my blog. It always fun to get a response.

Sass E-mum said...

I'll be making this. We all need more veggies here.

scrappysue said...

yuuuuuuuuuuuum!!!!!

Dana said...

This recipe looks oo good and REALLY easy!! I can't wait to try and make it.. I think the BF would love it..

Thanks..

PS- i entered a contest could you please visit my blog and click the link I added... I would appreciate it!! Thanks so much..

artisbliss said...

This looks yummo.

Maryann said...

I'm so happy the lasagna was loved. Good job, SaraLynn :)

Rachel said...

Wow-you are amazing. Do your kids help you cook?

SaraLynn said...

sometimes they help...depends on what is involved...Bella will grate cheese or stir sauces. Jaxson will dump stuff in, or toss in veggies.

It's fun!

Cakelaw said...

Hey, it's a lasagne kind of week. This looks fantastic - love the addition of the spinach.